Kachri ki Sabzi
A tangy, dry-spiced curry made from kachri, a small wild melon that grows naturally in the Thar desert after monsoon rains, prized for its distinctive tartness.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 7 g
- carbs
- 10 g
- fibre
- 3 g
- protein
- 2 g
- calories
- 110 kcal
Instructions
- 1
Wash and cut the fresh kachri (wild melon) into small cubes. Throw away the hard core if it feels tough.
- 2
Heat mustard oil in a kadai (deep pan). Add cumin and fennel seeds and let them sizzle.
- 3
Add asafoetida to the pan. Then add the diced kachri.
- 4
Add turmeric, chilli powder, coriander powder, and salt. Mix well so the spices coat every piece.
- 5
Cover and cook on low-medium heat for 15-18 minutes, stirring occasionally. Cook until the kachri softens and releases its tangy juices.
- 6
Take off the lid and cook for a few more minutes. Let excess liquid dry up until the sabzi (vegetable dish) is nicely coated.
- 7
Taste and adjust the salt and spices to balance the sour taste of the kachri.
- 8
Garnish with fresh coriander and serve.
Chef's tips
Kachri is naturally sour, so taste the dish before adding extra sour spices like amchur (dry mango powder). Pick young, tender kachri because older ones can be tough and fibrous.
Ingredient substitutions
- fresh kachri → raw green mango, though the flavour will differ notably
Storage
Best eaten fresh; refrigerate leftovers for a day.
Reheating
Reheat gently in a pan.
Common mistakes to avoid
- •Cooking it for too long until it turns mushy instead of keeping soft, distinct cubes.
- •Adding extra souring ingredients before tasting, which makes the dish too sour.
Serving suggestions
Cooked Kachri ki Sabzi?
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